Sesame-miso asparagus and tofu salad from Food52

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Notes about this recipe

  • clcorbi on May 03, 2017

    Very simple, flavorful, and healthy. I intended to serve this salad over rice for dinner, so I made an extra half-portion of the dressing. I didn't have mirin so I subbed rice wine vinegar with a pinch of white sugar. For dinner I also put a fried egg on top of my salad and rice bowl, but this salad is so good that I'll eat it by itself for lunch and will definitely be satisfied. I also imagine you could sub in other vegetables here when it's not asparagus season (I'm thinking zucchini would be nice).

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